Kung Pao Chicken






  1. Mix together all of the sauce ingredients and set aside.
  2. Mix together the 2 cups of broth, 1 cup rice, 2 teaspoons sesame oil, and 1/4 teaspoon salt in a medium pot, turn the heat to high to bring it to a boil, cover with a lid, turn the heat to low, and simmer for 20 minutes.
  3. Brown the pieces of chicken over medium high heat for 10 minutes in a large skillet.
  4. Add the bell peppers, onions, and carrots to the chicken and cook another 6-8 minutes.
  5. Pour in the the Kung Pao sauce and peanuts, and simmer another 5 minutes until the sauce has thickened. 
  6. Serve over the white rice, and top with sliced green onions.


You can use white or dark meat chicken or a combination of both for this recipe. If you are using brown rice, you will need to simmer it for 45-50 minutes total.